| The 100 Greatest Cajun Recipes Contributor(s): Theriot, Jude (Author) |
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ISBN: 1589803051 ISBN-13: 9781589803053 Publisher: Pelican Publishing Company OUR PRICE: $16.16 Product Type: Paperback Published: March 2006 Annotation: In his seventh cookbook, Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken etouffee, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes. Chef Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole |
| Dewey: 641.597 |
| LCCN: 2005034102 |
| Series: 100 Greatest Recipes |
| Physical Information: 0.68" H x 6.1" W x 8.94" (0.73 lbs) 224 pages |
| Themes: - Topical - Cajun |
| Descriptions, Reviews, Etc. |
| Publisher Description: Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken 'touff'e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes. |
Contributor Bio(s): Theriot, Jude: - Jude W. Theriot, CCP, is a nationally renowned chef with expertise in preparing Louisiana regional cuisines. He has traveled the country promoting Cajun cooking and conducted cooking-school classes. Theriot has been featured on television and radio and in magazines and newspapers. |